Recipe: Almond Butter Wreaths

Almond Butter Wreaths

1 cup butter, softened
1 cup sugar
1 tsp. grated lemon rind
2 tsp. grated orange rind
2 tsp. anise seeds, crushed in mortar
1/4 tsp. salt
1 1/2 cups ground almonds
2 3/4 cups unsifted flour
2 egg yolks
2 Tbsp. cocoa
Sliced almonds
Candied cherries, cut up
Chocolate Glaze (recipe follows)

Cream butter with sugar. Beat in rinds, anise seeds and salt. Gradually beat in ground almonds, flour and egg yolks. Divide dough in half. Beat cocoa into one half.

Shape dough into narrow ropes. Cut into 6-inch lengths and form into rings. Decorate with sliced almonds and cherries.

Place on baking sheet; bake at 375 degrees, 8 to 10, minutes or until light gold on bottom. Cool on wire racks.

Drizzle Chocolate Glaze over light-colored cookies. Let dry.

Chocolate Glaze:
Melt 1 oz. semi-sweet chocolate with 1 teaspoon butter in saucepan, stirring over low heat.

Makes 40 wreaths
Source: Almond Board of California